Seafood Mastery

• 
• Servings
  2
• Prep
  240 m
• Cook
  240 m

Recipe By: Otao kitchen

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The Menu

Class 1: Fish Mastery (Jan, Mar, May, Jul, Sep, Nov)

(French & Japanese Foundations)

In this session, you’ll focus on whole fish and fillets, learning techniques that emphasise freshness, restraint, and balance. From raw preparations to classic French cookery, this class builds skills that reward precision and respect for the ingredient.

• Tuna tataki with ponzu
• Sushi and sashimi with salmon
• Fish tacos with slaw and lime crema
• Snapper en papillote with yuzu beurre blanc
• Salt-baked whole fish

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Seafood Handling Notes for Students

Use seafood purchased from a trusted supplier and keep chilled until use. Raw preparations such as sashimi, sushi, tuna tataki, and octopus carpaccio require seafood suitable for raw consumption.

Keep raw seafood separate from cooked items, use clean boards and knives, and return unused seafood to refrigeration immediately.

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Class 1: Fish Mastery

1. Tataki Ponzu – Tuna with Citrus Soy Sauce

This light and refreshing entrée uses ponzu sauce, a citrus-flavoured soy sauce enhanced with kelp and smoky dashi stock. The daikon radish can be ground in a food processor with equal parts water until fluffy, then strained to remove excess water.

Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes

Ingredients

• 150 g salmon or kingfish
• ½ spring onion, thinly sliced
• 50 g grated daikon radish
• ¼ tsp yuzu kosho, heaped

Ponzu Sauce

• 2 tbsp tamari
• 1 tbsp yuzu juice
• 1 tbsp orange juice
• 1 tsp mirin
• ¼ tsp katsuo, bonito dashi powder, or 2 g katsuobushi
• 1 tsp shio kombu, salted kelp, or 4 g kombu

Method

1. For the quick version, mix all of the ponzu sauce ingredients together.
2. For the slow steep method, replace the katsuo dashi powder with katsuobushi flakes, and the shio kombu with regular kombu. Place all ingredients together in a container and allow to steep for 2 days. Strain the kombu and katsuobushi through a fine sieve afterwards.
3. Prepare an ice bath. Heat a heavy-bottomed skillet over medium-high heat until it starts to smoke slightly.
4. Sear the fish on each side for about 8 seconds, until the surface changes colour and may caramelise slightly. Be very careful not to overcook the fish.
5. Once each side has been seared, plunge the fish into the ice bath and allow it to cool for 2 minutes, or until the fish feels completely cold.
6. Remove the fish from the ice bath and pat it dry thoroughly. Slice the fish into about 8 thin slices. Arrange the slices on a plate. Spoon a generous 3 tbsp of ponzu sauce over the fish. Garnish each slice with grated daikon radish, yuzu kosho, and spring onion.

Chef Notes

The pan must be hot enough to colour the outside quickly without cooking the centre. Students should focus on even knife cuts and clean plating.

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2. Makizushi – Sushi Rolls

These sushi rolls can be made with any type of seasonal raw fish and vegetables. Choose refreshing, light, and non-obtrusive vegetables such as cucumber, blanched asparagus, carrot, or sprouts.

Serves: Makes 2 rolls
Total time: 2 hours
Active time: 45 minutes

Ingredients

• 200 g sushi-grade salmon or kingfish, sliced into 1 x 1 x 20 cm batons
• ½ cucumber, thinly sliced, seeds removed
• ½ avocado, sliced
• 10 g gari, pickled ginger
• ½ tsp wasabi
• 6 sheets nori seaweed, cut in half
• 1 tbsp Tosajoyu, for dipping

Method

1. To prepare the salmon, remove the skin and slice it thinly. Make sure the salmon stays cold the whole time so the fat does not come out of the fish.

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Sushi Su – Rice Vinegar Seasoning

Preparation time: 2 minutes
Execution time: 5 minutes
Serves: Makes 1 batch of sushi rice

Ingredients

• 110 g rice wine vinegar
• 60 g sugar
• 25 g mirin
• 16 g salt
• 4 g kombu

Method

1. In a small saucepot, heat all ingredients except the kombu, stirring constantly until the sugar and salt dissolve.
2. Add the kombu and let steep for 1 hour. Discard the kombu.

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Shari – Sushi Rice

Preparation time: 30 minutes
Execution time: 10 minutes
Makes: 12 rolls

Ingredients

• 600 g koshihikari, Japanese short-grain rice
• 675 g water
• 180 ml sushi su

Method

1. Place the rice in a mixing bowl and rinse it under cold water, swishing it around with your hands. Pour out the cloudy, starchy water and fill the bowl again. Rinse and repeat 2 times, until the water runs semi-clear.
2. Pour enough cold water over the rice to submerge it by at least 4 cm and let it rest for 30 minutes. Drain the rice in a colander suspended above a bowl and allow it to rest for 20 minutes.
3. Place the rice in a rice cooker with 675 g of water, or place it into a covered saucepot with 675 g of water.
4. Cook the rice in the rice cooker for 35 minutes. Alternatively, place a saucepan over medium heat and bring it to a boil. When the liquid starts to boil, place the lid on, turn the heat down to low, and simmer the rice for 13–14 minutes. Turn off the heat and allow the rice to rest for 10 minutes with the heat off.
5. Remove the rice cooker pot from the rice cooker and turn the rice out into a large mixing bowl. Season the rice with the sushi su, pouring it over the rice and using a wooden spatula to disperse it by sprinkling it all over. Mix the sushi rice using the side of the wooden spatula to “cut” the rice. Once the rice has cooled to around 40°C, cover it with a damp towel and keep it in an insulated container, such as an esky.
6. Prepare a bowl of water for dipping your hands. To form the maki sushi, place 1 sheet of nori seaweed on a cutting board, rough side facing up. Wet your hands in the water and grab 85 g of seasoned sushi rice. Spread the rice over the surface of the nori, leaving a 1 cm gap at the top.
7. Flip the nori over so the rice is touching the cutting board. Add a smear of wasabi on the nori.
8. Layer the salmon and fillings in an even row in the centre of the nori. Use a makisu, or bamboo mat, to roll up the contents of the sushi, then cut the roll into 6 pieces.

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Tosajoyu – House Soy Sauce Blend

Most high-end sushi counters make their own special blend of soy sauce. Here is our recipe.

Serves: 2
Preparation time: 5 minutes
Execution time: 15 minutes

Ingredients

• 90 ml tamari
• 25 ml soy sauce
• 50 ml water
• 68 ml mirin
• 12 g sugar
• 6 g katsuobushi, bonito flakes

Method

1. Heat the liquid ingredients until the mixture almost comes to a boil.
2. Add the katsuo and steep for 1 hour, or overnight if possible.

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3. Fish Tacos with Slaw and Lime Crema

Learning focus: Quick marinating, pan-searing, balancing texture, acidity, and richness.

Ingredients

For the Fish

• 150 g firm white fish fillets, such as snapper or barramundi
• 3 tbsp canola oil
• Zest and juice of ½ lime
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• 1 garlic clove, grated
• Salt and pepper

For the Slaw

• 30 small red cabbage, finely shredded, optional
• 30 small white cabbage, finely shredded
• ¼ small carrot, julienned
• 1 sprig coriander, chopped
• ½ spring onion, sliced
• Juice of ½ lime
• 1 tsp olive oil
• Salt, to taste

For the Lime Crema

• 30 g sour cream or Greek yoghurt
• 1 tsp mayonnaise, optional
• Zest and juice of ¼ lime
• Pinch of salt
• ½ tsp hot sauce, optional

To Serve

• 2 small corn or flour tortillas
• Lime wedges
• Sliced chilli, optional
• Extra coriander

Method

1. Cut the fish into strips. Combine with oil, lime, spices, garlic, salt, and pepper. Marinate for 10–15 minutes.
2. Mix the slaw ingredients and season well. The slaw should taste bright and fresh.
3. Combine the lime crema ingredients. Adjust with more lime or salt.
4. Heat a pan with canola oil over medium-high heat.
5. Cook the fish for 1–2 minutes per side, depending on thickness, until just cooked.
6. Warm the tortillas briefly in a dry pan.
7. Assemble the tacos with slaw, cooked fish, lime crema, chilli, coriander, and lime.

Chef Notes

Fish continues cooking after it leaves the pan. Remove it while still moist and tender.

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4. Snapper en Papillote with Yuzu Beurre Blanc

Learning focus: Gentle steaming, parchment folding, French butter sauce, citrus balance.

Ingredients

For the Fish Parcels

• 1 snapper fillet, 130–150 g each
• ¼ small fennel bulb, thinly sliced
• ¼ small leek, thinly sliced
• ¼ carrot, julienned
• 1 shiitake mushroom, sliced
• 1 thin slice lemon or yuzu peel
• 1 tsp dry white wine or sake
• 1 tsp olive oil
• Salt and white pepper
• Baking paper

For the Yuzu Beurre Blanc

• ¼ small shallot, finely chopped
• 20 ml dry white wine
• 10 ml yuzu juice, or lemon juice
• 1 tsp cream, optional but helpful for stability
• 30 g cold unsalted butter, diced
• Salt, to taste

Method

1. Preheat oven to 190°C.
2. Cut large heart-shaped pieces of baking paper.
3. Place the vegetables in the centre of each paper. Season lightly.
4. Place the snapper on top. Add lemon or yuzu peel, wine or sake, olive oil, salt, and white pepper.
5. Fold and crimp the paper tightly to seal.
6. Bake for 10–12 minutes, depending on fillet thickness.
7. For the sauce, simmer shallot, wine, and yuzu juice until reduced to about 2 tablespoons.
8. Add cream if using. Lower the heat and whisk in cold butter, a few cubes at a time.
9. Season and strain if desired.
10. Serve the fish in or beside the opened parcel, with yuzu beurre blanc spooned around.

Chef Notes

The sauce should be warm, glossy, and lightly acidic. If it gets too hot, the butter may split.

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5. Salt-Baked Whole Fish

Learning focus: Whole fish cookery, seasoning from steam and aromatics, doneness testing.

Ingredients

• 1 whole fish, 1–1.2 kg, such as snapper, barramundi, or sea bream
• Fish should be gutted; scales left on if possible
• 1 lemon, sliced
• 1 bunch parsley, dill, or coriander
• 2 garlic cloves, crushed
• 2 kg coarse sea salt
• 3 egg whites
• 80–120 ml water, as needed

Optional Aromatics

• Fennel fronds
• Bay leaves
• Thyme
• Ginger
• Dill
• Orange or lemon zest

Method

1. Preheat oven to 200°C.
2. Rinse the fish and pat dry. Fill the cavity with lemon, herbs, and garlic.
3. Mix the salt with egg whites and enough water to form a damp sand texture.
4. Spread a layer of the salt mixture on a lined baking tray.
5. Place the fish on top and fully cover with the remaining salt, leaving the tail exposed if desired.
6. Bake for 25–30 minutes, depending on size.
7. Rest for 10 minutes.
8. Crack open the salt crust carefully. Remove the skin and lift the fillets from the bone.
9. Serve with lemon, olive oil, herbs, or a simple salsa verde.

Chef Notes

The salt crust seasons the fish gently while trapping steam. The fish should be moist, not salty.

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Printed From otaokitchen.com.au 05/06/2026